1 pound French bread, crusts removed, cut into 1-inch cubes
1 red bell pepper
4 ounces bacon (about 6 slices), chopped
½ medium yellow onion, minced (about ½ cup)
1 clove garlic, minced
1 (10-ounce) package frozen, chopped spinach, thawed and squeezed dry
3/4 cup medium-dry white wine, such as Sauvignon Blanc
6 large eggs
2 cups heavy cream
8 ounces Gruyere cheese, grated (about 1 1/2 cups grated)
2 Tablespoons parsley, chopped
2 ¼ teaspoons kosher salt
Dry Bread: Heat oven to 375ºF. Arrange bread cubes in a single layer on a sheet pan and bake until dry and stale feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.
Roast Red Bell Pepper: Roast the pepper over a stovetop flame until blackened (or cut in half and broil in the oven, skin side up, until blackened). Transfer to a paper bag for 5 minutes to steam then peel off the charred skin, remove seeds, stem and dice. Set aside.
Sauté: Sauté chopped bacon until crisp. Remove bacon from pan but leave the bacon fat in the pan. Sauté minced onions in the bacon fat until translucent, about 5 minutes. Add garlic, spinach, roasted bell pepper, and wine. Cook, stirring occasionally, about 3-5 minutes. Transfer to medium bowl and set aside.
Assemble: Whisk eggs in a large bowl until combined; whisk in heavy cream, half of the Fontina cheese, sautéed vegetables, parsley and salt. Add bread. Combine then let sit for 5 minutes so the liquid can be absorbed.
Bake: Spray a 9x13 baking dish with cooking spray (or 12 ramekins). Spoon bread mixture into the pan; sprinkle remaining cheese over surface. Bake until both edges and center are puffed and slightly golden, about 25-30 minutes. Cool slightly; serve.
Makes a great main course for breakfast, or a side dish for any other meal!
Recipe created by Parties That Cook®